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Afghan-Inspired Vegan Kidney Bean Slow-Cooker Casserole

jesseatsandtravels.com
  • minutes
  • Serves 4

INGREDIENTS

200 gs

kidney beans

1 tbsp

olive oil

1

onion

1 tsp

turmeric

1 tsp

cumin powder

1/2 tsp

garlic powder

2 tbsps

tomato puree

500 mls

water

1 small

aubergine

1 serving

chilli flakes

1 serving

salt and pepper

1 Handful

mint